One Pot Caribbean Jerk Chicken & Rice – A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans. Guys meet the latest addition to my one-pot meal dinners, yep! It was just a matter of time before this happened. And when it did it, I quickly fell in love …I’m pretty obsessed with this one-pot meal. I’m thinking how long I could get away with this before the rest of the gang starts complaining. This recipe is a combination of my Caribbean rice and beans and my Oven baked Jerk Chicken. Both of which have been readers’ favorite. And I thank you immensely for giving it a go and providing feedback. If you love both recipes then you are going to go crazy over this one. What’s not to love about less prep, less cleaning, and it’s on the table in about an hour. Here would be a great addition to your list of one-pot meals. Most of the ingredients you have already and you can pick up a few at your neighborhood market. Use my Oh-So fabulous Jerk Spice Combination here or store- bought. Though am going to be honest and say store-bought doesn’t even come close to this homemade seasoning. Just something to think about. Here I used a 12-inch skillet – one of my favorite utensils in the kitchen — because it can go from stove top to oven. You can also use a Dutch oven for this too! First you spice up the chicken, and then sear to render the fat, get the rice started in the skillet and finish it off in the oven. The chicken comes out tender, and the rice is light and fluffy. And because everything cooks together in just one pan, the rice is incredibly flavorful; the juice of the chicken enhances the rice dish, making it really quite tasty. Enjoy!!!
Watch How to Make It
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One Pot Caribbean Jerk Chicken and Rice
Ingredients
Jerk Chicken Thighs
- 2½-3 pounds chicken thighs (about 5-6)
- 1½ teaspoons salt
- ½ teaspoon chicken bouillon powder (optional)
- 1-2 tablespoons Jerk seasoning
One Pot Jerk Chicken and Rice
- 4 tablespoons canola oil
- ½ medium onion, diced
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
- 2 cloves garlic, minced
- 2 small bay leaves
- 2 cups uncooked long grain rice
- 1 13.5-ounce can coconut milk (1¾ cups)
- 1 15.5-ounce can red kidney beans, rinsed and drained
- 1 teaspoon white ground white pepper
- 1½-2 teaspoons Creole spice (or jerk seasoning)
- Salt and fresh ground pepper, to taste
- 2-2¼ cups chicken broth (or water) If using 6 chicken thighs, I use 2 cups of water
- 1 teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoon paprika (optional)
- 1 green onion, for garnish (optional)
Instructions
Jerk Chicken Thighs
- Preheat the oven to 350℉/177℃.
- Wash chicken thighs, for faster cooking, make a ½-inch slit into chicken thigh meat on either side of the chicken, and wipe with a paper towel. Season with salt (about 1½ teaspoons) bouillon powder,
- Rub both sides with a generous amount of the spice blend (Creole, jerk, or your favorite spice mix)
One-Pot Jerk Chicken and Rice
- Add about 2 tablespoons oil to a skillet, Dutch oven, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side; be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
- Wipe pan with paper towel or napkin to remove any burns from pan.
- Add another 2 tablespoons oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes. Then add rice and beans.
- And all the remaining ingredients; chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add chicken, and bring to a boil.
- Place in the oven and cook, uncovered, for 30- 35 minutes or until chicken is fully cooked.
- Garnish with chopped green onions if desired.
- Remove, let it cool, and serve.
Nutrition Information:
Sirus says
Staple in our family. Our little one (4) calls it Barbados rice. Amazing recipe.
ImmaculateBites says
Awww… what a cutie pie 🙂 ! I just might start calling it that too! Thanks for sharing Sirus!
Shannon says
Loved it! Mine ended up a little dry, is this how it is meant to be eaten or did I mess up somehow??
ImmaculateBites says
Hello Shannon. Sorry to hear the recipe was a little dry. Next time, take it out of the oven once it is cooked. Keeping it for too long in the oven will dry it out. I hope this helps :)!
Kayla says
Hello. Quick question, I’m really hoping you’ll see this by tomorrow, but does this recipe NEED chicken stock or can it go without? Because I don’t have chicken stock and I don’t have a car to go out and buy chicken stock. Plus I’m not too keen on wasting chicken to prepare my own for one meal.
ImmaculateBites says
Hi Kayla, it doesn’t need chicken stock. I have made it several times without it. Enjoy!
Lisa says
Wow! This recipe is amazing! Highly recommend if you’re craving some Jamaican food like me. I make mine a lot spicier by adding a little more red pepper flakes and cayenne, but this recipe is easily adaptable for ones tastes. My whole family loves it! On regular rotation now. Thanks for a recipe that will always be a family favorite!
ImmaculateBites says
My pleasure . So happy to hear it worked out well for you.
bernardine says
I am making this for the second time and I think this time it is more delicious. thank you for sharing
Bethany Winkler says
Can you use chicken breast?!? Thank you!
ImmaculateBites says
Hello Bethany. Generally, chicken thighs are more flavorful given their higher fat content but Chicken breasts will work too. Especially with the jerk seasoning… It will still be delish! 🙂
Anthony says
I make this almost every weekend now.
It’s the first thing I learned from your website, and it tastes better than ordered food.
I can’t thank you enough for sharing this knowledge!
Matt says
Made this with your callaloo recipe. Very happy girlfriend. Your recipes are the best I’ve come across!
Cathy says
4th time making this dish! Thank you so much for the recipe!
Kathy says
Great recipe! Easy and delicious. Was out of coconut milk this time so I used heavy cream in place of it and just used coconut oil to sear the chicken instead of canola oil.
clara says
hi Imma i love cooking and my aunty dose to half of my blood is from the carrabian i cant wait to try this dish thank you. i bet its delicious have a good day i will try more of your dishes.
Imma says
This is certainly a great one to try out then, Clara! I do hope you enjoy 🙂
Diana says
Absolutely delicious flavors!! Definitely will make this for my family again ❤️
Brenda H says
I have had this many times it’s my go to recipe. This time I changed it up a bit and used pork instead of chicken. It was a fattier cut of pork because I was worried a lean cut would dry out too much. Turned out great. Thank you for such a great recipe.
Joe says
New to cooking and hooked. This is my go to favorite for sure. Thanks for posting. Question please. Just got my 1st Dutch oven. I’m hoping I can use more chicken. Any suggestions?
Craig says
So the chocken stock how much the rich only liquide in recipie says just coconut milk what about the water rice ratio
ImmaculateBites says
Hi Joe,
Glad you enjoyed it . Do you mean use more chicken in this recipe or more chicken in dutch oven recipes.
clara says
you can use more chicken Im glad you enjoy cooking its my favorite to i hope you enjoy your new oven
C W says
1 word: Perfection. So easy and SO delicious. We will be making this for guests… its that good! And honestly not that hard. I serve with grilled zucchini. Again, SO GOOD. Thank you Imma!!
Felicia Mani says
Stumbled upon this receipe….. LOVE LOVE LOVE THIS! Its so tasty and simple. My family absolutely lives it too! Thank you so much for sharing your receipe with us!